Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice. Stir in hot cooked rice.
Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice.
Sprinkle with Monterey Jack cheese.
Bake at 350 for 30 minutes or until cheese is melted and casserole is bubbly.
Sprinkle with chopped cilantro. Top with chopped tomatoes.
